Food

Meat Cake, once again ladies and gents:

shitephonepic

sounds amazing, please explain what goes in and the process

does it get served with icing?

Garlic Mayo icing

Looks like frozen dog vomit

Over Christmas discovered I am a culinary God at Beef Wellington, patience and cling film is the secret imho.

Oh and a good chopping technique with the mushrooms, blenders are useless, they make the mushrooms into slurry. You can do the whole thing he day before too, before slamming it in the oven on he day to a round of applause from your guests.

good work bagheera, it's true, its so much easier to prepare the day before.
would recommend a bambi wellington, you don't have to bother with the mushrooms. I used a recipe out of the Trinity cookbook - I'll dig it out - found it much easier than beef and really tasty! I used a boneless leg joint for mine

I finally made an acceptable Sourdough loaf today. The key is the starter, if it's not in good shape the bread won't rise.
Tastes pretty divine, wish it didn't take quite so long to make!

Turns out we didn't have Bambi in the end, we had Bambi's Dad.... stag. Much richer flavour, think mutton, rather than lamb. yum friggin yum.

I finally made an acceptable Sourdough loaf today. The key is the starter, if it's not in good shape the bread won't rise.
Tastes pretty divine, wish it didn't take quite so long to make!]

Forgot to add, where did you get your yeast starter? Did you do it yourself?

I just made a lemon tart, chocolate popping candy cake (a bit of guesswork- no idea if it'll work) and a rosemary and sea salt focaccia for a friends dinner that I'm going to.

Proper chuffed about the lemon tart, first time I've made pastry, let alone anything to fill it!

Nice. We're playing with our nice new ice cream maker. Nom.

pics please!! i love lemon tarts

Not your date again last night? Wrong thread xander.

is a lemon tart a girl from essex? i thought that was orange trifle..

It's cooling off, waiting for the gf to get here so we can ice the popping candy cake, then some pics- plus a bit more revision.
(read- I just need to trim off the burnt bits of pastry)

I'm dead jealous of the ice cream maker, what kind?

Tmw- making beetroot tarte tatin, and some veg ribollita as gf's mum is meeting my parents- scary times.

We have a Gaggia Gelateria. Built in freezer element so better results. Blackberry and strawberry ice cream in the freezer, almond flavoured custard in the fridge for tomorrow's cherry and almond ice cream, and L&W is working on a Cosmopolitan sorbet for tonight's dessert.

waiting for the gf to get here so we can ice the popping candy cake, then some pics.

Can't wait to see the pics of this.....

#pervingatnewyear

Just looks like a standard chocolate cake sadly...
In retrospect- should have made a cold base with chocolate and biscuits or something and the popping candy, and then put a mouse on the top/ cheesecake maybe. It looks really dull!

-@ Chris- lovely choice!

H, we have popping candy topping for the cosmo ice cream. Happy New Year.

Three of these a day

And a slice of this for afters

Photos are a bit shitty (phone camera).
Was fucking delicious (if I say so meself).

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filling looks bang on. I would of creme bruleed the top and timmed the sides but it does look great i must say.
What recipe did you use?`

Its a mixture of recipes, mostly cos I really wanted to follow a heston, but had no technical equipment so had to improvise a lot, which is never good with pastry- as you can see!)
To test for setness I did as Greasy suggested with leaving a bit un-set and letting it cook out.